Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels
JOURNAL OF FOOD SCIENCE, 78(2), C145–C151.
author keywords: acrylamide; capillary; gel properties; pore size; water holding
MeSH headings : Acrylic Resins / chemistry; Animals; Avian Proteins / chemistry; Chickens; Food Handling; Food Quality; Food Safety; Gels / chemistry; Hot Temperature; Hydrophobic and Hydrophilic Interactions; Meat / analysis; Microscopy, Electron, Scanning; Pressure; Water / metabolism